Shrimp and Cauliflower Rice

This Shrimp and Cauliflower Rice dish is a delightful low-carb alternative to traditional fried rice, combining succulent shrimp with fluffy cauliflower for a satisfying meal. It's packed with flavors and nutrients, making it a perfect choice for a healthy dinner.

Ingredients

• Shrimp, peeled and deveined - 300 grams
• Cauliflower, riced - 300 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Green onion, chopped - 2 stalks
• Bell pepper, diced - 1/2 medium
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Lime juice - 1 tablespoon
• Cilantro, chopped - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red pepper flakes (optional) - 1/4 teaspoon

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Add the diced bell pepper and cook for an additional 3-4 minutes until softened.
4. Stir in the riced cauliflower, salt, pepper, and red pepper flakes (if using), and cook for 5-7 minutes, stirring occasionally until the cauliflower is tender.
5. Push the cauliflower mixture to one side of the skillet and add the shrimp to the other side.
6. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
7. Mix the shrimp with the cauliflower rice, then add soy sauce, lime juice, and chopped green onion.
8. Stir everything together and cook for another 2 minutes to heat through.
9. Remove from heat, garnish with chopped cilantro, and serve immediately.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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